Queuing Tamagoya Food House

Queuing Theory
Most restaurants want to provide
an ideal level of service wherein they
could serve their customers at the least
minimum time. However, as the
restaurant established its name to the
public, it makes a great queuing or
waiting line that most of the customers
do not want. Not all restaurants desire
for queue since it could make
confusions to them and because of their
losses from the customers who go away
and dissatisfied. For some time, adding
chairs and tables are not enough to
solve the queuing problem.
In the case of Tamagoya Noodle
House, they have this principle of
serving the customer with their high
quality ramen regardless of the number
of customers. In short, they are more on
the quality than the quantity; not on the
profit side but rather on the quality side.
But because they really want to
serve more customers especially those
ramen lovers who came from far places,
they want to solve these queuing
problems.

Service time distribution
Arrivals
Customer 3

Customer 2

Customer 1

Service
Facility

Queue

Fig. 1 Queuing System Configuration

Assumptions of the model:
Since Tamagoya Noodle House
uses a Single-Channel, Single-Phase
model in order to avoid confusion of
customer’s order. The model we used
assumes that seven conditions exist:
1. Arrivals are served on a First-in,
First-out basis. Though some of
customers who ordered less and
or senior citizens were prioritized
to be served first.
2. Every customer waits to be
served regardless of the length of
time and so there is no balking
and reneging.
3. Arrival
of
customers
is
independent of the preceding
arrivals, but the average no. of
arrivals does not change over
time (arrival rate).
4. Arrival of customers is described
by Poisson probability distribution
and come from infinite or very
large population.
5. Service times also vary from one
customer to the next and are
independent on one another, but
their average rate...